Chickpea soup

Serves 12 Serves 25 Serves 50
Onions, fine chopped 1 2 4
Olive oil 2T or 30ml 1/4C of 65ml 1/2/c or 125ml
Ground Coriander 1t or 5ml 2t or 10ml 4t or 20ml
Ground cumin 1t or 5ml 2t or 10ml 4t or 20ml
Cloves of garlic, crushed 2 4 8
Carrots, peeled and diced 2 4 8
Spring onions, Chopped 2 4 8
Vegetable stock 6C or 1.5L 12C or 3L 24C or 6L
Chickpeas, Rinsed and drained 1 Tin (420g) 2 Tins 4 Tins
Red Lentils 1/2C or 100g 1C or 200g 2C or 400g
Fresh parsley, chopped 1/4C or (1 bunch) 1/2C or 125ml 1C or 250ml
Sea salt and ground black pepper to taste to taste to taste
Smo9ked paprika to taste to taste to taste

In a saucepan over moderate heat, sauté the onions in the oil until soft and translucent. Add the Coriander, garlic, carrots and spring onions. Stir-fry for 5 min. Add the stock, drained chickpeas and lentils. Bring to the boil, then simmer gently for 30 min. Add the parsley and season with salt, pepper and smoked paprika to taste. Take care to overdo the smoked paprika.

Cooking for crowds

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